Common Safety Issues Related to Food Purchase, Storage, and Preparation

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Beware! Do you know what is in your food? Common safety issues related to food purchase, storage, and preparation Recently there has been a rise in food-borne illnesses in both homes and restaurant settings. It is important that everyone knows the appropriate ways to prevent such conditions. Preventing food-borne illnesses like salmonella, norovirus, and staphylococcus aureus are not as difficult as one might think, but it is essential that appropriate precautions are taken to minimize the risks of infection. Although some people only experience gastrointestinal distress from food-borne illnesses, others (particularly children and the elderly) can experience more serious complications. Salmonella, for example, can produce "fever, diarrhea and abdominal cramps" that are very severe (Questions and Answers about foodborne illness, 2012, CDC). It is transmitted through "the intestines of birds, reptiles and mammals" and humans can contract it by consuming infected foods (Questions and Answers about foodborne illness, 2012, CDC). Norovirus can cause "acute gastrointestinal illness, usually with more vomiting than diarrhea, that generally resolves within three days" (Questions and Answers about foodborne illness, 2012, CDC). Unlike salmonella, it is difficult to detect and therefore to track with testing, but it is also less likely to cause serious, lingering aftereffects. Unlike most other food-borne illnesses, humans are the primary transmitters of norvovirus, spreading

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